The summer is scorching and the sun is blazing, and not only does the temperature climb to the peak of the year, but even people's appetites seem to be "melted" by this enthusiasm and become less exuberant. During this season, finding the delicacies that will both relieve the heat and stimulate the taste buds has become an important topic on the table of many families. Today, let's explore three must-have summer appetizers that will not only be tempting, refreshing, but also effective in awakening your sleeping appetite and making every meal a little feast for the palate. Don't hesitate any longer, like and follow and bookmark, so that you can see the food recipes I share every day.
The first course: cold cucumber fungus
【Ingredients Preparation】
2 fresh cucumbers, about 300 grams
20 grams of dried black fungus, soak in advance
A few cloves of garlic, minced
1 red pepper, seeded and shredded (optional, to increase color and slightly spicy taste)
Light soy sauce, vinegar, sugar, sesame oil, salt, chicken essence to taste
A pinch of coriander, cut into pieces for fragrant
【Steps】
Cucumber processing: Wash the cucumber, remove the head and tail, gently pat it loose with the back of the knife, then cut it into small pieces or strips, and put it in a large bowl for later use. Loose cucumbers are easier to taste and have a better taste.
Fungus treatment: Wash the soaked black fungus, remove the root induration, tear it into small flowers, blanch it in a pot of boiling water for 1-2 minutes, rinse it with cold water immediately after removing it, drain the water and add it to the cucumber bowl.
Seasoning: Add minced garlic and shredded red pepper to a large bowl, add an appropriate amount of light soy sauce and vinegar according to personal taste (the recommended ratio is about 2:1 to highlight the sourness), a little sugar to enhance freshness, a few drops of sesame oil to enhance the flavor, as well as an appropriate amount of salt and chicken essence, and mix well.
Serving and garnishing: Put the mixed cucumber fungus on a plate, sprinkle with coriander as a garnish, and serve. This refreshing and appetizing dish is the perfect choice for cooling off the heat in the summer.
Second course: sour and spicy lemon shrimp
【Ingredients Preparation】
500g fresh shrimp, remove the shell and remove the shrimp line, and cut the back to absorb the flavor
1 lemon, sliced and juiced
Appropriate amount of millet pepper, cut into rings to increase spiciness
A few cloves of garlic, minced
A small piece of ginger, shredded
Light soy sauce, vinegar, sugar, salt, cooking wine, coriander
【Steps】
Marinated shrimp: Place the processed shrimp in a bowl, add a pinch of salt, cooking wine and lemon juice and mix well and marinate for 10 minutes to remove the fishy smell and add flavor.
To make the chutney: In a separate bowl, combine light soy sauce, vinegar (in a ratio of about 1:1.5), sugar, millet pepper rings, minced garlic, shredded ginger, and juice from the lemon and stir well to make a chutney.
Cooking shrimp: Boil water in a pot, add the marinated shrimp after the water boils, quickly blanch until it changes color, and rinse it with cold water to keep the shrimp tender.
Mix to taste: Put the blanched shrimp into a large bowl, pour in the prepared hot and sour sauce, and mix gently so that each shrimp is coated with hot and sour sauce.
Plating and Garnish: Place the mixed hot and sour lemon shrimp on a plate, and finally add a few lemon slices and coriander leaves as a garnish, and serve. This dish is sour and spicy, and the shrimp meat is tender, making it a rare delicacy in summer.
The third course: watermelon rind salad
【Ingredients Preparation】
Appropriate amount of watermelon skin (about the skin of a medium-sized watermelon), remove the outer green skin and the inner red layer
Appropriate amount of minced garlic, chopped green onion and shredded red pepper
Light soy sauce, vinegar, sugar, salt, a little sesame oil
【Steps】
Handle the watermelon rind: Wash the watermelon rind, carefully remove the green crust on the outer layer and the red flesh on the inside with a planer or knife, leaving only the white part in the middle, and cut it into thin slices or strips for later use.
Blanching treatment: Blanch the sliced watermelon skin in boiling water for 1-2 minutes, rinse with cold water immediately after removal, and drain the water. This step removes the raw astringency of the watermelon rind and makes it more crispy.
Seasoning and mixing: Add minced garlic, chopped green onion and shredded red pepper to the drained watermelon rind, add an appropriate amount of light soy sauce, vinegar (it is recommended to put more to highlight the fresh taste of the watermelon rind), a little sugar to enhance freshness, salt and sesame oil, and mix gently.
Serve on a plate: Serve the watermelon rind salad on a plate as a unique hors d'oeuvres. This dish is not only creative, but also refreshing, making it a great way to cool down in the summer.
Each of the above three summer appetizers is full of fresh breath and unique taste, which can effectively stimulate the appetite and bring a touch of coolness and comfort to the hot summer day. This summer, try your hand at making these delicacies and share the coolness and joy of your taste buds with your family and friends.